Stout Cake with Peanut Butter Frosting (Portuguese Bolo de Cereveja)

Originating from Portugal, but also common in Brazil, Bolo de Cereveja is a chocolate cake made with stout beer and peanut butter frosting.

Cake:
1 cup + 1 Tbsp. all-purpose flour, unbleached (150 g)
¾ tsp. baking soda
1 pinch sea salt
½ cup Guinness or other stout beer (120 mL)
½ cup (1 stick) unsalted butter, chopped (113 g)
⅓ cup cocoa, sifted (30 g)
1 egg
⅓ cup sour cream
½ tsp. pure vanilla extract
1 cup + 2 Tbsp. raw sugar (224 g)

Peanut Butter Frosting:
½ cup icing sugar, sifted (70 g)
½ cup smooth peanut butter
3 Tbsp. unsalted butter, softened (42 g)
½ tsp. pure vanilla extract
2½ Tbsp. heavy cream

Preheat oven to . Lightly butter a 1.5 L loaf pan, line it baking paper and butter the paper as well.

For the Cake:
In a medium bowl, sift together the flour, baking soda and salt. Set aside. Place the stout and butter in a small saucepan over medium heat and stir to melt the butter. Remove from heat and whisk in cocoa; set aside.

Whisk together the egg, sour cream and vanilla. Add to the stout mixture, followed by the sugar and the sifted ingredients. Whisk to combine. Pour the batter into the prepared pan. Bake for 55-65 minutes or until a tester inserted into the center of the cake comes out clean.

Cool the cake in the pan over a wire rack for 20 minutes. Carefully unmold cake and transfer to the rack. Cool completely.

For the Frosting: 
Place the sugar, peanut butter, butter and vanilla in the bowl of an electric mixer and beat until light and fluffy. Add the cream and beat for a further 2 minutes. Spread the frosting over the cooled cake to serve.

Makes 6-8 servings.